CHECKLISTS RESOURCES WHAT'S FOR DINNER COUPONS MANUFACTURERS

Gluten Free Corn Dogs

posted by regnisaw@yahoo.com 5 years ago



Ingredients


8 John Morrell Bistro Naturals Uncured Beef Franks


1/2 c. plus 3 Tbs. gluten free, all-purpose flour, divided


About 8 c. vegetable oil, divided


1 1/2 c. cornmeal


1 1/2 tsp. baking powder


1 tsp. sugar


1/2 tsp. baking soda


1/8 tsp. cayenne


2 large eggs


1 1/4 c. well-shaken buttermilk


8 wooden ice-pop sticks


Directions


Oil grill pan, then grill hot dogs over medium-high heat, turning occasionally, until lightly charred on all sides, about 5 minutes total. Transfer to a plate and cool slightly, then insert a wooden stick into each hot dog. Put 3 Tbs. flour on another plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350°F in a deep 3-quart heavy pot over medium-high heat.
Meanwhile, whisk together cornmeal, remaining 1/2 cup flour, 2 Tbs. vegetable oil, baking powder, sugar, baking soda, cayenne, and 3/4 teaspoon salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk.
Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of 2 or 3, dip hot dogs, 1 at a time, into glass of batter to coat (add more batter to glass if necessary), then fry, turning occasionally, until batter is cooked through and golden-brown all over, about 3 minutes. Transfer corn dogs to paper towels to drain. Return oil to 350°F and refill glass with batter between batches. (Serves: 8)




tags:  hot dogs, corn dogs, for children, Gluten Free Corn Dogs
 
 
 
Learn More
 

Subscribe For Newsletter

Frequently Asked Questions